Garlic Scallops
1.
10 scallops. Ask the store to remove half of the shell when you buy it. Go home and remove the scallop meat. Remove the black innards. Wash them and put them in a small bowl for later use. Brush the scallops with a brush.
2.
Add 3g of white wine and 1g of white pepper to the scallop meat and marinate for 10 minutes.
3.
Soak the vermicelli with warm water to soften.
4.
Peel the ginger and garlic, wash and mince, wash and mince millet spicy, wash and cut green onion.
5.
Put an appropriate amount of oil in a hot pan, add minced garlic and saute.
6.
Add 1g salt, 8g oyster sauce, 2g white sugar and cook until bubbling, the garlic paste is ready, put it in a bowl and set aside.
7.
Soak the vermicelli to drain the water, and put a small ball of vermicelli on each scallop.
8.
Put the scallop meat, top with garlic sauce, and top with chopped chili.
9.
Put an appropriate amount of water in the steamer to boil, put it in the steaming rack, put the scallops on the steaming rack, and steam for 10 minutes.
10.
After steaming, take out and sprinkle with chopped green onion.
11.
Super fragrant!
Tips:
1. Remember to remove the internal organs when cleaning scallops, and then clean them. Brush the scallop shells.
2. The scallop meat can be marinated with white wine and white pepper to remove fishy.
3. Fried garlic sauce can also add light soy sauce, but the color will be darker.
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